Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy way to enjoy fresh vegetables. Packed with savory mushrooms, creamy ricotta, and melted cheese, they make a comforting vegetarian meal or side dish.

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, finely chopped
• 3 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cut the zucchini in half lengthwise and scoop out some of the flesh with a spoon to create “boats”. Arrange them in a baking dish with the cut side up.
3. Step 3: Drizzle the zucchini boats with olive oil and season with salt and pepper.
4. Step 4: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant and translucent.
5. Step 5: Add the chopped mushrooms and cook until they have released their moisture and are starting to brown, about 5-7 minutes.
6. Step 6: Stir in the chopped spinach and cook until wilted, about 2 minutes.
7. Step 7: Remove the skillet from heat and let the mixture cool slightly.
8. Step 8: In a mixing bowl, combine the cooked mushroom and spinach mixture with the ricotta cheese and half of the Parmesan cheese. Season with salt, pepper, and Italian herbs, if using.
9. Step 9: Fill each zucchini boat with a generous amount of the ricotta mixture.
10. Step 10: Sprinkle the remaining Parmesan and the shredded mozzarella cheese on top of the stuffed zucchini.
11. Step 11: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
12. Step 12: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
13. Step 13: Allow the zucchini boats to cool slightly before serving.

Tips & Variations

• Use a spoon to carefully remove the zucchini flesh without piercing the skin to keep the boats intact while baking.
• Add red pepper flakes to the filling for a bit of heat.
• Substitute ricotta with cottage cheese or cream cheese for a different texture.
• Top with fresh basil or parsley before serving for added freshness and color.
• For a vegan version, use tofu or cashew-based cheese substitutes and skip the Parmesan and mozzarella.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through. They can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the zucchini boats ahead of time?

Yes, you can prepare and stuff the zucchini boats a few hours in advance. Keep them covered in the refrigerator and bake just before serving to maintain freshness.

Can I use other vegetables in the stuffing?

Absolutely! Feel free to add finely chopped bell peppers, zucchini flesh, or even cooked quinoa for extra texture and flavor.

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

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★★★★★

4.5 from 442 reviews

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy vegetarian dish featuring tender zucchini filled with a savory mixture of sautéed mushrooms, spinach, creamy ricotta, and melty cheeses. Perfect as a satisfying main or side, they are baked until golden and bubbly for a comforting meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Boats

• 4 medium zucchini
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs (optional)

Filling

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, finely chopped
• 3 cups fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese (divided)
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
2. Prepare Zucchini: Cut each zucchini in half lengthwise and scoop out some of the flesh with a spoon to create hollow ‘boats’. Arrange them cut side up in a baking dish.
3. Season Zucchini: Drizzle the zucchini boats with olive oil and season them with salt and pepper to enhance flavor.
4. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
5. Cook Mushrooms: Add the chopped mushrooms to the skillet and cook for 5-7 minutes until the moisture has evaporated and mushrooms begin to brown.
6. Wilt Spinach: Stir in the chopped spinach and cook for about 2 minutes until wilted, then remove the skillet from heat and allow the mixture to cool slightly.
7. Make Filling: In a mixing bowl, combine the sautéed mushroom and spinach mixture with ricotta cheese and half of the grated Parmesan cheese. Season with salt, pepper, and optional Italian herbs, mixing well.
8. Stuff Zucchini: Fill each zucchini boat generously with the ricotta and vegetable mixture.
9. Add Cheese Topping: Sprinkle the remaining Parmesan cheese and shredded mozzarella evenly over the stuffed zucchini boats.
10. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to cook through and meld flavors.
11. Finish Baking Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese topping is bubbly and golden brown.
12. Serve: Let the zucchini boats cool slightly before serving to ensure the filling sets and is easy to enjoy.

Notes

• You can substitute ricotta cheese with cottage cheese for a lighter option.
• Adding a pinch of crushed red pepper flakes to the filling can give a spicy kick.
• For a gluten-free meal, confirm all cheeses are gluten-free certified.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• You can prepare the filling ahead of time and assemble just before baking.

Keywords: zucchini boats, stuffed zucchini, vegetarian dinner, ricotta stuffed vegetables, baked zucchini recipe, mushroom spinach filling